The Pagan Heart
Kitchen Witchery Recipes

March 2005 Issue
   

Kitchen Witchery Recipes

   

Calendula Butter

  • 8 Tbsps (1 stick) butter, at room temperature
  • 1/2 cup calendula (marigold) petals

  1. Blend together in a small bowl. Use right away or cover and refrigerate for up to 1 week

Dandelion Honey

  • 1 Liter dandelion petals
  • 1 Liter water
  • 3 slices lemon - 1-2 cm thick
  • 1/4 vanilla bean, cut in half
  • 1 kg sugar

  1. Pick the dandelions in full sunshine. Pull off all the dandelion petals and put them in a pot with the water, lemon slices and vanilla bean. Simmer for about 30 minutes. Let the mixture sit by the side of the stove for 5 to 6 hours
  2. Strain to separate the petals from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours)
  3. Serve on toast, muffins or danish

Yield: about a liter

Eostre Popovers

  • 3 eggs, beaten
  • 1 C. milk
  • 1 tsp. vanilla extract
  • 2 Tbsp. butter, melted
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 C. flour

  1. Preheat oven to 450F
  2. Add eggs, one at a time, mixing well after each. Add salt and vanilla. Add flour.
  3. Mix all ingredients together except for the flour. Whisk in flour a bit at a time to avoid lumps. Butter muffin tins or popover pan generously
  4. Fill tins 1/3 full. Bake at 450F for 15 minutes then turn oven down to 350F. Cook another 12 minutes or so for muffin tins and about 17 minutes for popover pans. Popovers will appear golden brown and firm when cooked. Pierce with a knife to release steam after removing from the oven
  5. Serve with fresh whipped cream and berries, dandelion honey and calendula butter

Ham and Cheese Ostara Quiche

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup half-and-half
  • 3 eggs
  • 2 slices Swiss cheese
  • 1 recipe pastry for a 9 inch single crust pie
  • 1/2 cup chopped fresh spinach
  • 1/2 cup canned mushrooms
  • 1 (4.5 ounce) can ham, flaked
  • 1/2 cup shredded Cheddar cheese

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Beat together flour, salt, half-and-half and eggs in a medium bowl. Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese
  3. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown

Paska Bread (Polish egg bread)

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup white sugar
  • 3 cups warm milk
  • 4 cups all-purpose flour
  • 6 eggs, beaten
  • 1/2 cup white sugar
  • 1 cup margarine, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 12 cups all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons butter, melted

  1. Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy. In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to lukewarm
  2. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours. Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough
  3. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes. Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour
  4. Beat 1 egg with 1 tablespoon water; brush onto loaves. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust

Poppy Seed Cheese Bread

  • 1 cup shredded cheese
  • 1 cup biscuit mix
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup chopped onions
  • 1 Tbsp poppy seeds

  1. Combine 1/2 cheese and the biscut mix in a bowl. Add milk and stir until moistened. Pat dough. Combine remaining cheese, egg and onion and spread over biscuit dough
  2. Sprinkle with poppy seeds and bake at 425F for 15 to 20 minutes

Quiche Persephone

  • Unbaked pie crust (9-inch)
  • 2 eggs
  • 1 cup plain yogurt
  • 10 oz frozen, chopped spinach
  • 1 tbs flour
  • 1/4 tsp pepper
  • 1 C. sauteed mushrooms
  • 1 C. swiss, grated
  • 1/4 cup green onions, chopped

  1. Preheat your oven to 425F
  2. Prick the pie shell in a few places with a fork, and bake for 5 minutes
  3. Thaw out the spinach in the microwave, then blot with paper towel to dry it off. In a mixing bowl, beat together the yogurt, eggs, flour and pepper until blended through. Mix in the spinach. Layer the bottom of the crust with mushrooms, cheese and onions. Pour the egg mixture over top
  4. Bake for 15 minutes, then lower the temperatures to 350F. Bake quiche for an additional 30 minutes

Simnel Cake

  • 6 oz butter
  • 6 oz sugar
  • 3 beaten eggs
  • 8 oz plain flour
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground cinnamon
  • 4 oz glace cherries
  • 2 oz chopped mixed peel
  • 9 oz currants
  • 4 oz sultanas/golden raisins
  • 1 lb almond paste (optional)
  • A little milk if necessary

  1. Cream together the butter and sugar until pale and fluffy. Beat in the eggs slowly. Fold in the flour and spices. Add the fruit and fold in. Add a teaspoon or two of milk if too firm.
  2. Line and grease a 7 inch round cake tin.
  3. Roll out half the almond paste to a 16 cm circle. Spoon half of the cake mixture into the cake tin. If using, put the almond paste circle on top of the cake mixture. Then add the rest of the cake mixture. Bake until dark brown and firm.
  4. Once the cake is cool, roll out the rest of the almond paste into an 18 cm circle. Place the circle on top of the cake and brown quickly under a hot grill.

Violet Salad

  • 1 Tbsp. raspberry vinegar
  • 1 Tbsp. minced shallot
  • 1/2 tsp dijon mustard
  • fresh ground black pepper
  • 1 1/2 tsp chicken stock, vegetable for vegetarians
  • 1 1/2 tsp virgin olive oil
  • 1/2 lb mixed greens washed
  • 1/4 cup violet blossoms
  • 1/4 cup wild strawberries (optional)

  1. Combine vinegar, shallot, mustard and some pepper in a small bowl. Let stand 5 minutes. Whisk in stock then oil. Toss greens with dressings, top with violets and strawberries and serve immediately

Also tasty served with raspberries and a raspberry vinagrette

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